* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 11, No. 39 = = = = = = = = = = = = = = = = = = = = = = = = = = = Looking For A Halloween Costume? ================================ Dress up as a chef! Choose from our huge selection of chef hats, aprons, and chef coats for a professional look! http://www.coolaprons.com =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THIS WEEK'S FEATURES AND RECIPES: > Article: Three Days Until Oktoberfest > Wine Appreciation: Rolling Shiraz 2005 > Food Funnies: Top Restaurant Good Signs/Bad Signs S E L E C T E D R E C I P E S : * McDonald's McRib Sandwich http://www.e-cookbooks.net/recipes4/10031.htm * Chicken Scaloppine With Lemon Glaze http://www.e-cookbooks.net/recipes4/10032.htm * Beef Wellington with Gorgonzola http://www.e-cookbooks.net/recipes4/10033.htm * Shrimp and Crab Au Gratin http://www.e-cookbooks.net/recipes4/10034.htm * Margherita Pizza http://www.e-cookbooks.net/recipes4/10035.htm * Wild Mushroom Bisque http://www.e-cookbooks.net/recipes4/10036.htm * Caramelized Butternut Squash http://www.e-cookbooks.net/recipes4/10037.htm * Chocolate Truffles http://www.e-cookbooks.net/recipes4/10038.htm > Healthy Eating: Low Carb: Greek Chicken http://www.e-cookbooks.net/recipes/lc39.htm Diabetic: Pumpkin Cheesecake http://www.e-cookbooks.net/recipes/diab37.htm Low Fat: Black Forest Cake http://www.e-cookbooks.net/recipes/lowfat33.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== * If you are only using half an avocado, leave the pit in the unused half and refrigerate, covered with plastic wrap. This will retard discoloration. * When breading chicken, coat the pieces with mayonnaise instead of egg. The mayonnaise clings to the chicken and doesn't drip like the egg does. Plus, it adds nice flavor. * Make ice cubes festive for a party by freezing sprigs of mint, maraschino cherries, lemon or orange peel in them. * Placing flour in a custard cup in the oven next to a roast will assure nice brown flour for gravy when the meat is done. Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) What would have been the preferred cooking method of eggs in the European Middle Ages? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza." - Dave Barry =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Subscribe to the VJJE Recipe Weekly - It's fun and it's free! http://www.e-cookbooks.net/sub1.htm SHARING IS NICE! Send this ezine to a friend by clicking "Forward" and filling in the "To" address, or get it from your Address Book. Show everyone you have GREAT TASTE! =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= UPCOMING FOOD HOLIDAYS: October is: National Cookie Month National Pasta Month National Apple Month National Seafood Month National Pork Month National Pretzel Month National Dessert Month National Pickled Peppers Month National Country Ham Month October 5 - National Apple Betty Day October 6 - National Noodle Day October 7 - National Frappe Day October 8 - National Fluffernutter Day October 9 - National Dessert Day October 10 - National Angel Food Cake Day October 11 - National Sausage Pizza Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD AND COOKING MOUSEPADS! =========================== Brighten up your desktop with a tasty looking mousepad! We offer hundreds of different styles covering many popular themes! http://www.e-cookbooks.net/mousepad/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Three Days Until Oktoberfest by John Havel Much as summer's warm days and plentiful rains lead to sun-ripened tomatoes and plump eggplants, frigid winter is the promise on which comfort food relies. Instinctively, we gravitate to the stove and the gifts it gives us. Time, now somehow a little less urgent, is given a wider berth, one generous enough to accommodate a rising yeast dough, or the baking of an apple pie, or the preparation of sauerbraten. Sauerbraten (literally translated, sour roast) is one of those dishes for which there are almost as many recipes as there are cooks who make this uber-Germanic specialty. Some use gingersnaps to season and thicken the gravy. Other cooks use a roux. Some add red wine; others just vinegar. In some regions, buttermilk is part of the marinade. Garlic is favored by some cooks; others just add lots of onions. Whichever way you cook it, it's a wonderful way to turn a relatively inexpensive cut of meat into a splendid winter main course. Although in many German-style restaurants in America, potato pancakes are paired with sauerbraten, this is common only in a small part of Germany. Spaetzle or another form of plain pasta is the choice of many cooks, while others might serve potatoes -- plain boiled, mashed or potato dumplings -- that will absorb the delicious gravy. Sauerbraten =========== 5 pound top round 10 whole garlic cloves, peeled 1 quart red wine vinegar 2 cups julienned onions 1 small bundle of fresh thyme 4 bay leaves 1 tablespoon whole black peppercorns 1/4 cup sugar 4 cups beef stock 1 cup crushed gingersnap cookies 1 cup sour cream Stud the roast with the whole garlic cloves, and season with salt and pepper. Place the roast in a deep glass bowl. In a mixing bowl, whisk the vinegar, onions, herbs, and sugar together. Whisk the liquid until the sugar dissolves. Pour the marinade over the roast and cover with plastic wrap. Place the roast in the refrigerator and marinate for 72 hours. Remove the roast from the marinade. Strain the marinade. Place the roast in a braising pan. Add the beef stock to the strained liquid. Pour the liquid over the roast and place in the oven. The liquid should cover 1/2 of the roast. Braise the roast covered at 325F for 2-3 hours. Turn the meat several times and add additional stock if needed. Remove meat from pan and set aside. Place pan with the braising liquid over a burner. Bring the liquid to a simmer. Whisk the crushed gingersnaps into the liquid. Simmer the sauce for 2-3 minutes. Season with salt and pepper. Stir in the sour cream and return meat to pan. Slice the roast and coat meat with some of the sauce. Serve the remaining sauce separately. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THE E-COOKBOOKS LIBRARY - ALL YOU NEED TO COOK IT RIGHT! ======================================================== Discover Over 100 World Class Cookbooks! http://www.e-cookbooks.net/elibrary/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Wine Selection ========================== Rolling Shiraz 2005 Price: $11 Shows strong vanillin and chocolate characters with a touch of spice. The mid palate has good weight and softness and the soft berry characters carry through to the finish. Deliberately light on tannins or oak, the wine shows lovely balance and bright fruit flavors. Serve With: Baked Penne with Roasted Vegetables =================================== 2 red peppers, cored and cut into 1-inch wide strips 2 zucchini, quartered lengthwise and cut into 1-inch cubes 2 summer squash, quartered lengthwise and cut into 1-inch cubes 4 cremini mushrooms, halved 1 yellow onion, peeled and sliced into 1-inch strips 1/4 cup extra-virgin olive oil 1 teaspoon salt, divided 1 teaspoon freshly ground black pepper, divided 1 tablespoon dried Italian herb mix or herbs de Provence 1 pound penne pasta 3 cups marinara sauce (store bought or homemade) 1 cup grated fontina cheese 1/2 cup grated smoked mozzarella 1 1/2 cups frozen peas, thawed 1/4 cup grated Parmesan, plus 1/3 cup for topping 2 tablespoons butter, cut into small pieces Preheat the oven to 450F. On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined. Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Personalized Chef Coats! ======================== Kick it up a notch with a touch of class! Create a personalized and professional look in your kitchen. http://www.coolaprons.com/coats.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD FUNNIES: Top Restaurant Good Signs/Bad Signs ================================================= 7. Good sign: No sign of cockroaches in the kitchen. Bad sign: They were all eaten by the rats. 6. Good sign: The restaurant's signature dish is Crepes Suzette flambe. Bad sign: Suzette is the name of the owner's missing wife. 5. Good Sign: The Michelin Guide rates it as the best restaurant in Paris! Bad sign: That's Paris, Texas. 4. Good Sign: It's a brand new steak house. Bad sign: Those "char marks" look suspiciously like the treads off a Goodyear. 3. Good sign: There is a line clear out the door. Bad sign: It leads to the bathroom. 2. Good sign: They take all major credit cards. Bad sign: They don't give them back. ... and the #1 Restaurant Good Sign/Bad Sign ... 1. Good sign: They offer Surf 'n Turf. Bad sign: The waiter asks if you want one straw or two. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= McDonald's McRib Sandwich ========================= 1 JTM Brand "Grillin' Ribs" pork patty* 1 6 inch long sandwich bun 2 tablespoons Bullseye barbecue sauce 1 tablespoon chopped white onion 3 sour dill pickle slices * JTM is a brand of pressed and formed pork patties that are shaped like a rack of ribs. Look for them at Wal-Mart in the frozen meat section near the pre-formed hamburger patties. Preheat your griddle to 400F. Cook the pork patty following package directions. Toast the faces of both halves of the bun. On the toasted crown (top) half, apply the barbecue sauce and follow that with the dill pickle slices, spread out evenly. Put the cooked "rib" patty on next, then add the onions, followed by the heel (bottom). Wrap the sandwich in a 12"x16" sheet of waxed paper, let sit 5 minutes, then microwave on high about 15 seconds, still wrapped. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Chicken Scaloppine With Lemon Glaze =================================== 4 boneless skinless chicken breasts (pounded to about 1/3-inch thickness) 2 tablespoons Dijon mustard 2 eggs 1 cup dry breadcrumbs 1/4 teaspoon poultry seasoning (or to taste) 1/2 teaspoon garlic powder 1/2 teaspoon seasoning salt 2 tablespoon olive oil Lemon Glaze: 1/4 cup chicken broth 2 tablespoons fresh lemon juice 1/4 teaspoon salt 5 thin lemon slices 2 tablespoons fresh parsley, chopped In a small bowl or shallow dish whisk together mustard and eggs; set aside. Combine the dry bread crumbs with poultry seasoning, garlic powder and seasoning salt; spread on a piece of waxed paper. Dip the breasts firstly in egg/mustard mixture (shake off any excess egg) then coat well with the crumb mixture, pressing downs with hands to adhear the crumbs to the breast. Heat the olive oil in a skillet over medium heat. Add in chicken and cook for about 5 minutes on each side, or until it is no longer pink inside; remove and transfer to a plate to keep warm. For the glaze; in the same skillet add in the broth, lemon juice and salt. Bring to a boil, scraping any brown bits from the pan. Add in lemon slices and parsley; mix to combine for about 1 minute. Spoon the glaze over chicken and serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Beef Wellington with Gorgonzola =============================== 4 (1 1/2 inch thick center-cut) filets mignons (about 6 oz. each) 4 large mushrooms (about 1/4 pound total) 1 tablespoon unsalted butter 1 tablespoon finely chopped shallot 1 tablespoon minced garlic 1 large egg 1 puff pastry sheet (from a 17 1/4-ounce package frozen puff pastry), thawed 4 tablespoons Gorgonzola cheese (about 2 1/2 ounces) Pat filets mignons dry and season with salt and pepper. In a shallow roasting pan roast filets in middle of oven 12 minutes, or until a meat thermometer registers 110F for rare, and cool. Chill filets, covered, until cold, about 1 hour. Thinly slice mushrooms and in a heavy skillet cook in butter with shallot, garlic, and salt and pepper to taste over moderate heat, stirring, until mushrooms are lightly browned. Transfer mushroom mixture to a bowl to cool completely. In a small bowl lightly beat egg to make an egg wash. On a lightly floured surface roll out puff pastry sheet into a 14-inch square. Trim edges to form a 13-inch square and cut square into four 6 1/2 inch squares. Put 1 tablespoon Gorgonzola in center of 1 square and top with one fourth mushroom mixture. Top mushroom mixture with a filet mignon, pressing it down gently, and wrap 2 opposite corners of puff pastry over filet, overlapping them. Seal seam with egg wash. Wrap remaining 2 corners of pastry over filet and seal in same manner. Seal any gaps with egg wash and press pastry around filet to enclose completely. Arrange beef Wellington, seam side down, in a non-stick baking pan. Make 3 more beef Wellingtons in same manner. Chill remaining egg wash for brushing on pastry just before baking. Chill beef Wellingtons, loosely covered, at least 1 hour and up to 1 day. Preheat oven to 425F. Brush top and sides of each beef Wellington with some remaining egg wash and bake 20 minutes, or until pastry is golden. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Shrimp and Crab Au Gratin ========================= 1/2 cup (1 stick) butter 1/2 cup all-purpose flour 1/2 cup whole milk 1/2 cup dry white wine 1 lemon, juiced Salt 1/2 teaspoon black pepper 1/8 teaspoon cayenne pepper 1 pound small or medium shrimp, peeled and deveined 1 pound claw crabmeat, picked through for shells 1 1/2 cups grated sharp Cheddar Melt the butter in a heavy-bottomed saucepan over very low heat. When the butter is completely melted, stir in the flour with a wooden spoon. Cook for about 1 minute over low heat, stirring constantly. Slowly add the milk. Using a whisk, stir briskly until you have a smooth sauce, about 2 minutes. Add the wine, lemon juice, salt, black pepper, and cayenne and whisk again. Switch to the wooden spoon and keep stirring the white sauce until it is completely smooth and thickened, about the consistency of mayonnaise. Remove from the heat. Bring 2 cups water and 1/2 teaspoon salt to a boil in a medium saucepan and add the shrimp. When the water returns to a boil, cook the shrimp for 1 minute. Drain immediately. Roughly chop the shrimp and put in a large mixing bowl. Add the crabmeat and, with your hands, toss gently to mix. Pour the sauce over the seafood. With a large spoon, gently combine, taking care not to break apart the crabmeat. Spray an 11 by 7-inch casserole dish with vegetable oil cooking spray. Pour the mixture into the pan. Place the grated cheese on top, completely covering the seafood mixture. Bake in a 350F oven uncovered, for about 25 minutes, until bubbly. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Margherita Pizza ================ 2 tablespoons extra virgin olive oil, additional for dough 1/2 lb. plum (Roma) tomatoes, chopped in 1/2" pieces 1 clove garlic, crushed and finely chopped 1/2 teaspoon salt 1/4 teaspoon black pepper 1 12" uncooked NY Style dough crust 6 oz. mozzarella cheese, shredded 6 fresh basil leaves cut into julienne strips 1/4 cup fresh shredded parmesan cheese Combine 2 Tbls. olive oil, tomatoes, garlic, salt, and pepper in a bowl. Allow to marinate while making dough. Brush dough crust lightly with olive oil. Top with cheese, then tomatoes. Drizzle with olive oil. Bake in preheated 500F oven on pizza stone for 8-10 minutes or until crust is golden brown and cheese is bubbly. Remove from oven and top with parmesan cheese, then basil. Cool on a wire rack for 2-3 minutes before cutting into wedges and serving. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Wild Mushroom Bisque ==================== 1.5 oz. dried porcini mushrooms 2 pints assorted wild mushrooms - button, Shiitake and oyster 8 cups beef stock 3 cups water 1 carrot 3 stalks celery with leaves 1 medium onion 1 cup half and half 1/2 cup sherry 2 tablespoons of butter 2 tablespoons olive oil salt and pepper to taste In a sauce pan, bring 3 cups of water to a gently boil. Add dried mushrooms and reduce heat to simmer for 30 minutes uncovered. In a pot, saute fresh mushrooms in 1 tbsp. butter. Add a pinch of salt to allow mushrooms to release their liquid. Set aside in a bowl. In same pot, heat butter and olive oil over medium heat. Add shredded carrots, diced onion and diced celery. Saute gently for 10 minutes. Add beef stock and simmer gently, uncovered for 30 minutes. Strain beef stock and discard vegetables. Return stock to pot and add sauteed mushrooms and dried mushrooms with liquid. Simmer uncovered for 10 minutes. Add half and half and sherry. Return to simmer and cook a few minutes more. Blend in blender or use immersion blender to get desired consistency. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Caramelized Butternut Squash ============================ 2 medium butternut squash (4 to 5 pounds total) 6-8 tablespoons unsalted butter, melted and cooled 1/4 cup light brown sugar, packed 1 1/2 teaspoons kosher salt 1/2 teaspoon fresh ground black pepper Preheat the oven to 400F. Cut off the ends of each butternut squash and discard. Peel the squash and cut in half lengthwise. Using a spoon, remove the seeds. Cut the squash into 1 1/4" to 1 1/2" cubes (large and uniform is best), and place them on a baking sheet. Add the melted butter, brown sugar, salt and pepper. With clean hands, toss all of the ingredients together and spread out in a single layer on the baking sheet. Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize. Turn the squash while roasting a few times with a spatula to be sure it browns evenly. Adjust seasonings if needed. Serve hot. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Chocolate Truffles ================== 8 ounces semisweet or bittersweet chocolate, cut into small pieces 3/4 cup heavy whipping cream 2 tablespoons unsalted butter 2 tablespoons alcohol (Cognac, brandy, Grand Marnier, kirsch, rum, bourbon, or Kahlua to name a few) (optional) cocoa powder, finely chopped nuts, and toasted coconut, for coating truffles Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight). Place coatings for the truffles on plates. Remove the truffle mixture from the refrigerator. With your hands, or else a melon baller or small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Make one third with cocoa powder, one third with chopped nuts, and one third with coconut. Cover and place in the refrigerator until firm. Bring to room temperature before serving. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Baked John Cardy Jeaffreson, a social historian, wrote: "The peasant who bakes his egg in hot wood embers piled about the shell knows by a sure sign when the meat is sufficiently cooked. As soon as a clear dew drop exudes from the shell's top, visible above the embers, the egg is done to the perfection of softness." ("A Book About The Table", published in 1875.) It sounds strange to our ears, but we have to remember that in the Middle Ages they did not have modern kitchens! =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Until Next Week, John Havel, Editor VJJE PUBLISHING CO. http://www.e-cookbooks.net "The Food and Cooking Network" =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Receive The Leading Recipe Ezine On The Internet! http://www.e-cookbooks.net/sub1.htm Our privacy policy can be reviewed at: http://www.e-cookbooks.net/privacy.htm To cancel your subscription: mailto:Remove@e-cookbooks.net?subject=Remove =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=